This flavor-packed Grilled Shrimp recipe is so quick and easy, you’ll be adding these to every dish. Start with a simple marinade, grill shrimp for just a few minutes, then slather on a bright lemon garlic butter. Pair this seafood favorite with pasta, veggies, and salads!
What’s in this Grilled Shrimp Recipe?
These tender, well-seasoned shrimp are thrown on the grill then perfectly paired with a rich lemon garlic butter sauce.
- Shrimp: You’ll need large deveined shrimp with the tails left on.
- Olive Oil: Helps the seasoning stick to the shrimp and prevents the shrimp from sticking to the grill.
- Italian Seasoning: Adds a delicious herbal flavor.
- Dijon Mustard: Adds an earthy spice.
- Salt + Pepper: Enhances the natural flavor of the shrimp.
- Unsalted Butter: Forms the base of the sauce, adding rich flavor.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Lemon: Adds brightness and acidity to the marinade.
- Parsley: Adds a pop of freshness and color.
Pro Tip: For maximum flavor, marinate the shrimp for up to 12 hours.
Variations on Shrimp on the Grill
For spicy grilled shrimp, add ½ teaspoon of red pepper flakes or a pinch of cayenne pepper to the shrimp marinade. Try swapping out the Italian seasoning for fresh herbs for a fresher, brighter flavor. Or use a different seasoning blend, like Creole seasoning, blackened seasoning, or herbs de Provence.
Shrimp cook super quickly. You’ll only need to grill them for about 1-2 minutes per side.
While it’s not a necessary step, you can rinse off raw shrimp before cooking them to remove any loose bits or shell fragments.
Shrimp can be grilled with or without their shells. I like to remove the shells (leaving the tails on) to allow the marinade to penetrate into the meat.
The best way to grill shrimp is over direct medium heat (about 350-450°F) for just a few minutes.
Because shrimp cook so quickly, there’s no need to cover them on the grill. You’ll want to watch them carefully as they cook because as soon as they are opaque, they are finished cooking.
The best way to keep shrimp moist on the grill is to marinate it beforehand. A salty, well-seasoned marinade will infuse the shrimp with moisture and flavor.
Yes, you should flip shrimp once on the grill to ensure even cooking.
How to Store and Reheat
Store leftover grilled shrimp in an airtight container in the refrigerator for up to 3 days. Reheat on the grill or in a lightly-oiled frying pan just until warmed through.
How to Freeze
Freeze cooked shrimp in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These simple grilled shrimp pair well with white rice, roasted potatoes, oven baked risotto, fresh pasta, and grilled vegetables. A crunchy cucumber salad, fresh corn on the cob, lemon butter asparagus, or a grilled peach salad would also be delicious!
You can also use these shrimp to make shrimp tacos, shrimp fajitas, grilled shrimp salad, or shrimp summer rolls.
Grilled Shrimp Recipe
Ingredients
For the Shrimp
- 1 pound large shrimp tails on and deveined
- 4 tablespoons olive oil
- 1 tablespoon Italian seasoning store-bought or homemade
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 lemon cut into wedges
For the Lemon Garlic Butter
- ¼ cup unsalted butter (½ stick)
- 1 clove garlic minced
- 2 (2-inch) strips lemon zest
- 1 tablespoon finely chopped fresh parsley
Recommended Equipment
Instructions
- Add the shrimp, olive oil, Italian seasoning, Dijon mustard, salt, and pepper to a large bowl. Toss well to combine.1 pound large shrimp, 4 tablespoons olive oil, 1 tablespoon Italian seasoning, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Place the shrimp on a hot grill and grill on both sides until no longer opaque, about 1-2 minutes per side. Remove from the grill and place on your serving platter.
- In a small saucepan, melt the butter over medium heat. Add in the garlic and lemon zest strips. Cook and stir until fragrant, about 1-2 minutes. Stir in the parsley. Brush over warm shrimp. Serve with lemon wedges.1 lemon, ¼ cup unsalted butter, 1 clove garlic, 2 (2-inch) strips lemon zest, 1 tablespoon finely chopped fresh parsley
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- The shrimp can marinate for up to 12 hours in the oil and herb mixture.
- Try adding a pinch of red pepper flakes to the lemon garlic butter for a bit of heat!
- Properly cooked shrimp should read 120°F on an instant-read thermometer.
Nutrition Information
